Heirloom Hot
Pepper plants are $3.00 each, plus
shipping. All plants are shipped
Priority Mail. Plants are well
established in 2½" square pots that are
3½" deep to provide our customers with
larger, healthier plants. NOTE:
Number of days from
transplanting until harvest is
only for comparison purposes
between varieties. Actual
number of days varies with
location and growing
conditions.

CUSTOM
GROWING: Don't see that "must
have" variety in our regular
offerings? We're happy to do
custom sowings of unlisted
varieties, often at no extra
charge! But you must order
early enough to allow the plants
to reach shipping size. More Information

Anaheim $3.00 75-80 days. Delicious mildly
hot flavor, excellent for roasting or frying,
good yields of very large, thick-walled chili
peppers. The classic chili for chili verde
dishes, at least in the United States, and our
main crop for green use here at Abundant Acres,
where we're a bit picky about our peppers.

Chimayo $3.00
65 days. New Mexico chile from Chimayo
in northern New Mexico, grown at 5,900 ft
elevation. Mildly hot 3-5” long fruit are
probably the earliest Southwestern chili to
ripen to red. Thin skinned & easy to
dry. In our opinion, Chimayo is in the
running for best tasting chili powder as it
is not too hot, yet has a rich and complex
flavor. Listed with the Slow Foods
Ark of Taste.

Czechoslovakian
Black
$3.00 Mild, Jalapeño-shaped fruit
that have a fruity, cinnamon flavor; dark
purple, almost black in color. The plants are
very dark green with purple stems, ornamental
and productive. Perfect for gourmet chefs,
including the one in your kitchen. This
heirloom was collected from the former
Czechoslovakia.

Jalapeño,
Tam
$3.00 70
days.
A very tasty mild Jalapeño type, with the same
delicious flavor but a lot less heat. Great
yields. Use in mild fresh salsas.

Pasilla Bajio $3.00
76
days.
"Pasilla" means "little raisin" in Spanish,
referring to the wrinkly brown appearance of
the dried pods. This variety is also known
as "Chilaca" and "Chili Negro" in Mexico.
Seven inch long fruits are quite narrow,
reaching about an inch wide toward the
center of the fruit, very narrow at the stem
end and gently tapering to a point at the
blossom end. Dark green ripening to brown.
Considered mild at 2500 Scoville units; use
fresh in salsas, or dried for a complex,
smokey addition to moles or red chilis.

MEDIUM

Ancho San
Luis $3.00
A
great Ancho/Poblano type that
matures in 80 days, 5-6" fruit
are of high quality and medium
heat. The dark-green fruit turn
deep red when mature. A must for
Mexican foods; great fresh or
dried. One of the most popular
chilis in Mexico.

NuMex Big Jim $3.00
75-85
days. First
introduced and released
by New Mexico State
University. This is the
largest of the chiles
with fruits that measure
up to 12" long and can
weigh up to 4 oz.
Great variety for chili
rellenos. This pepper is
the quintessental
roasting pepper .

Santa Fe Grande $3.00
Spicy, plump 4" peppers are
a luminous, waxy pale yellow in
color and quite warm, resembling
overgrown jalapenos. The fruits
ripen from green through yellow to a
fiery red-orange and finally to a
mellow red, usually with all colors
represented on a single plant. Makes
pretty pickles and salsa.
Ornamental plants give heavy
yields over the entire summer,
making this variety choice for home
gardens. In our 2006 trials,
continued well past the early mild
frosts.

Cayenne,
Golden $3.00(Capsicum
frutescens)70-75
days - Typical
long, rather
twisting
cayenne type
fruits, often
a bit hotter
than our Long
Thin red
cayenne, and
also just a
bit larger at 4-6
inches long on
compact plants
to 2 feet
tall. The
fruits ripen
from green to
golden-yellow,
developing
their most
intense heat
only at full
maturity.

Cayenne,
Long
Purple
$3.00(Capsicum
frutescens) 70 days - Very
spicy pods are a lovely
deep purple in color,
making them quite unique
and colorful, until
finally ripening to red.
The tall plants are just
covered with dark fruit;
great for hot sauce,
chili, and soup. Nice
enough for flower beds.

Cayenne, Long
Thin $3.00
(Capsicum
frutescens) 72 days - Slender,
long peppers turn bright
red and are very hot. The
2 foot plants are vigorous
and productive. This
heirloom has been popular
many years for drying,
using as a spice, and also
medicinally. Adds heat to
many a Chinese-style dish.

Bhut
Jolokia
$5.00(Capsicum
frutescens
X chinense) 90
days - Also
known as Naga
Jolokia.
Recognized as
the hottest
known pepper,
at least until
recently; this
variety
registers at
over a million
Scovilles (the
scale that
measures the
heat contained
in chilis),
making it four
times as hot
as the
previous
record-holder,
the Savina Red
Habanero.
Originating in
the
northeastern
region of
India, its
various local
names
translate to
such epithets
as the
Ghost Pepper,
King of
Chillis, and
even Poison
Chilli! The
outrageous
fruits reach
2-3 inches in
length, and,
in our
estimation,
constitute
more of a
novelty than
anything else.
But, here it
is--whether
it's food or
merely a
curiosity.

Chinese
Five-Color
$3.00 80 to 85
days. Intensely
hot peppers turn a
rainbow of vibrant
colors from purple,
cream, yellow, orange
to red as they ripen.
A beautiful
ornamental. The plants
are great for indoor
containers. Just pick
a few anytime to liven
up your salsa.

Chocolate
Bhut
Jolokia $5.00 (Capsicum
frutescens
X
chinense)
90 to 95
days. Same wicked heat
and form as Bhut Jolokia, but
this natural variation ripens from
red-brown to a rich chocolate.
Considered sweeter than the red
Bhut. Datil
$3.00
(Capsicum
chinense)
100 days. Blazing hot,
blunt little 3.5-inch
fruits ripen to a
brilliant orange yellow.
The heat is comparable to
habanero types, with the
flavor more complex,
sweeter and more fruity.
Renowned pepper
originating from St.
Augustine, Florida.Legend
says they were brought
there from Spain, however,
they may also have
originated in Chile.

Fish
$3.00Multi-colored
striped fruits include
shades of brown, orange,
white, red, and of course
green. Was used in the
Baltimore area before
1950, and apparently as
far back as the 19th
century. Original seed was
maintained by a Horace
Pippin, an
African-American folk
painter in Pennsylvania.
The fruits were employed
to make a hot, white
"paprika" which was used
in the cream sauces that
were once popular on fish
and shellfishVery
ornamental white and green
variegated leaves, often
quite dramatic.

Habañero,
Chocolate $3.00
(Capsicum
frutescens) 90-110
days. This Jamaican habanero
is loaded with heat and
smoky flavor. The delicious
taste is perfect for making
sauces. A unique variety for
your garden, having lovely
brown lantern-shaped fruits,
ripening to red.

Jalapeño,
Craig's
Grande
$3.0080
days. Gigantic
true jalapeno
type
fruit--positively
the largest
known, up to
five inches in
length!
Surprisingly,
the plants are
rather
compact,
seldom
exceeding 30
inches in
height. Fruits
are green
ripening to
red. Makes a
spectacular
stuffer!

Jalapeño,
Early $3.0060-65
days. This
very hot
pepper does
well in cooler
growing
conditions.
They mature to
red but are
more often
harvested
while they are
dark-green.
They can be
used in many
dishes such as
burritos,
cornbread,
dips, salsas,
and tacos.
Also good when
breaded and
fried or when
stuffed.

Jalapeño, Purple $3.00 75-90
days. Very
spicy pods are
lovely bright
purple in
color
(ripening to
red) making
them quite
unique and
colorful. The
tall, somewhat
columnar
plants are
just covered
with dark
fruit, great
for hot sauce,
chili and
soup. Nice
enough for the
flower beds.

Serrano
$3.0073-75
days.
Abundant,
small fruits
ripen from
dark, glossy
green to
orange to
red-orange/deep
crimson.
Attractive 30”
plants with
pendent fruit
(2” x ½”).
Very hot
whether green
or red; said
to be one of
the hottest
peppers. This
flavorful
pepper is
ideal for
making pepper
sauce, hot
chili sauce,
salsa, hot
pepper
vinegar, and
for pickling.
Thin-walled
fruits dry
easily.

Tabasco
$3.00
(Capsicum
frutescens) 90
days. This
famous
heirloom was
introduced
into Louisiana
in 1848 and
became the
main
ingredient in
Tabasco Pepper
Sauce. This
pepper is very
hot and has a
delicious
flavor. The
magnificent
plants grow up
to 4’ tall and
are covered
with small,
thin peppers.
Needs a warm
summer or can
be grown as a
potted plant.
Fruit ripen
from green to
orange, then
red.

Thai
Adaptive
Early
$3.00
From
Adaptive Seeds
in Oregon who
have been
growing out this
seed over the
years, sometimes
crossing in new
Thai types, in
an effort to
create an
earlier maturing
Thai pepper.
There is some
variation in
these 2-3″ long,
slender peppers
that heat and
plenty of Thai
flavor.
Said to ripen
reliably in cool
Oregon summers;
according to
Adaptive Seeds
this was grown
out next to
standard Thai
varieties and
ripened
earlier!
We are excited
to try these
ourselves in our
garden in
Maine.
An exceptional
variety from an
exceptional seed
company.

Thai
Red
Chilli
$3.00
(Capsicum
frutescens)
90 days.
This
hot, heirloom
pepper is used
in almost
every dish in
Thailand.
Fruit is small
and pointed
with pungent
heat.
Plants are
extremely
ornamental
when covered
with these
bright red
beauties!

Thai
Yellow
Chilli
$3.00
(Capsicum
frutescens)
80
days-Cheery
little yellow
peppers, about
two inches in
length,
thin-walled
and fine for
drying. A
common type in
Thailand,
where
peppers are
almost as much
of an art form
as they are in
Latin America.
Positively
guaranteed to
add zip to any
dish!